Martha Stewart Beef Goulash with Potatoes

Martha Stewart beef goulash with potatoes is a rich, paprika-spiced stew with tender skirt steak, baby potatoes and caraway that comes together in 60 minutes. Try this easy beef stew for weeknight dinner or Sunday dinner, since it's one-pot, freezer-friendly and even better the next day.

Brown the skirt steak in batches so it sears instead of steaming in its own juices. Crowd the pot and the meat turns gray, which leaves the stew without its deep, roasted flavor.

Martha stirs the tomato paste and sweet Hungarian paprika into the softened onions for just one minute before the broth goes in. That short toast wakes up the spices, so the stew tastes deep and smoky instead of flat.

Martha Stewart Beef Goulash with Potatoes

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Course: DinnerCuisine: American, HungarianDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

340

kcal

Skirt steak is browned, cut small and returned to a paprika-red broth that simmers around tender baby potatoes. It finishes warm and brothy with a spoonful of cool sour cream and fresh parsley on top.

Ingredients

• 2 pounds skirt steak, cut crosswise into 4-inch-long pieces
  

• Coarse salt and freshly ground pepper
  

• 1 tablespoon extra-virgin olive oil
  

• 2 medium yellow onions, coarsely chopped
  

• 2 tablespoons red-wine vinegar
  

• 1/4 cup tomato paste
  

• 2 tablespoons sweet paprika, preferably Hungarian
  

• 1 teaspoon caraway seeds
  

• 4 cups low-sodium beef broth
  

• 1 1/2 pounds baby potatoes, halved
  

• Sour cream and chopped fresh parsley, for serving
  

Directions

• Brown the steak: Season 2 pounds skirt steak, cut crosswise into 4-inch pieces, with coarse salt and pepper. Heat 1 tablespoon olive oil in a large pot over medium-high heat, then cook the steak in batches, turning, until browned, about 5 minutes.
• Cut the beef: Move the browned steak to a cutting board. Then cut it into bite-size pieces while the pot stays on the heat.
• Soften the onions: Add 2 coarsely chopped yellow onions and 2 tablespoons red-wine vinegar to the pot. Cook, stirring occasionally, until the onions are soft, about 5 minutes.
• Toast the spices: Stir in 1/4 cup tomato paste, 2 tablespoons sweet paprika and 1 teaspoon caraway seeds. Cook, stirring, for 1 minute so the spices bloom in the pot.
• Simmer with potatoes: Add 4 cups low-sodium beef broth and 1 1/2 pounds halved baby potatoes, then bring it to a gentle boil. Cook until the potatoes are tender, about 30 minutes.
• Return the steak: Stir the cut steak back into the pot along with any juices from the board. Cook until warmed through, then season with salt and pepper.
• Serve: Save half of the stew for the next day, since Martha says it's even better then. Ladle the rest into bowls and top with sour cream, chopped fresh parsley and more pepper.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, OXO wooden spoon set, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cut of beef for goulash?

Skirt steak is what the recipe calls for, and it cooks quickly while staying tender. Chuck roast also works, but it needs a longer simmer, about 2 hours, until it falls apart.

What should I serve with beef goulash?

Martha suggests serving the leftover stew over egg noodles on day two, which soak up the paprika broth well. Crusty bread for dunking is another easy way to catch every drop.

Can I make beef goulash ahead of time?

Yes, and the recipe is built for it, since half the stew is saved for the next day. The flavors settle overnight, so the reheated stew tastes even richer.

How do I store and reheat leftover goulash?

Cool it, then keep it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if it has thickened.

What's the most common mistake with this stew?

Overcrowding the pot when browning the steak is the big one, because the meat steams instead of searing. Work in batches so each piece gets a deep brown crust, which carries into the broth.